SCHEMBL28827157

SCHEMBL28827157

NC(CCC(=O)O)C(=O)N1CCC[C@H]1C(=O)O

nearest known ligand 0.71

Predicted protein targets (top 20)

geneUniProtsupporting neighboursconfidence
ACE P12821 7/20 0.71
REN P00797 4/20 0.71
DPP4 P27487 4/20 0.66
DPP8 Q6V1X1 3/20 0.66
DPP9 Q86TI2 3/20 0.66
FAP Q12884 1/20 0.66
DPP7 Q9UHL4 1/20 0.66
KDM4E B2RXH2 1/20 0.52
F2 P00734 1/20 0.52
LMNA P02545 1/20 0.52
LTA4H P09960 1/20 0.52
MAPT P10636 1/20 0.52
PEPD P12955 1/20 0.52
ALOX15 P16050 1/20 0.52
PTGS1 P23219 1/20 0.52
HTR2A P28223 1/20 0.52
PTGS2 P35354 1/20 0.52
HRH1 P35367 1/20 0.52
THPO P40225 1/20 0.52
PMP22 Q01453 1/20 0.52

Click a target to see other patent compounds predicted against it — the reverse direction, in place.

Similar compounds — the chemically nearest patent molecules

Nearest neighbours by Morgan-fingerprint cosine across the patent-compound collection, with each neighbour's top predicted target and the predicted targets it shares with this molecule.

Compoundsimilaritytop predictedshared targets
SCHEMBL10779361 1.00 ACE (0.71) ACERENDPP4DPP8DPP9
SCHEMBL10779357 1.00 ACE (0.71) ACERENDPP4DPP8DPP9
SCHEMBL30052872 1.00 ACE (0.71) ACERENDPP4DPP8DPP9
SCHEMBL13246639 0.94 ACE (0.64) ACERENDPP4DPP8DPP9
SCHEMBL7271773 0.94 ACE (0.64) ACERENDPP4DPP8DPP9
SCHEMBL5970696 0.90 ACE (0.57) ACERENDPP4DPP8DPP9
SCHEMBL5970700 0.90 ACE (0.57) ACERENDPP4DPP8DPP9
SCHEMBL17695412 0.88 DPP4 (0.63) ACERENDPP4DPP8DPP9
SCHEMBL31268657 0.88 ACE (0.56) ACERENDPP4DPP8DPP9
SCHEMBL31268669 0.88 ACE (0.56) ACERENDPP4DPP8DPP9

Similarity is cosine over the 2,048-bit Morgan fingerprint (≈ Tanimoto). Identical fingerprints score 1.00.

Patent provenance — the patents this molecule appears in, and who filed them

Claimed or disclosed in 2 patents. claimed = in the patent's claims; disclosed = body only.

PatentTitleAssigneePublishedPriorityFilingCountryStatus
CN-114947098-B Flavoring capable of enhancing freshness and salty taste, preparation method and application thereof 华南理工大学 2023-06-20 CN disclosed
CN-114947098-A Seasoning capable of increasing freshness and increasing salt content and preparation method and application thereof 华南理工大学 2022-08-30 CN disclosed